Sweet Potato and Egg Cups
Sweet Potato and Egg Cups

Hey everyone, it’s Jim, welcome to our recipe page. Today, I will show you a way to make a special dish, sweet potato and egg cups. One of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

Place the grated sweet potato, cheese, garlic powder, paprika, salt and pepper in a bowl and mix until combined. Gently crack a large egg on top of each cup and season with salt and pepper to taste. Press into the bottom of the muffin cups.

Sweet Potato and Egg Cups is one of the most well liked of current trending foods on earth. It is enjoyed by millions every day. It is easy, it’s quick, it tastes delicious. Sweet Potato and Egg Cups is something which I’ve loved my whole life. They’re nice and they look fantastic.

To get started with this recipe, we have to first prepare a few ingredients. You can have sweet potato and egg cups using 8 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Sweet Potato and Egg Cups:
  1. Get 1 lb (450 g) sweet potato, julienne(4cups)
  2. Prepare 1 onion, finely chopped,(1cup)
  3. Prepare 7 eggs, beaten
  4. Make ready 1/4 tsp nutmeg
  5. Make ready 1/4 tsp cinnamon
  6. Prepare 1/4 tsp smoked paprika
  7. Take 1/4 tsp salt
  8. Prepare pinch pepper and cayenne pepper

Crack an egg into each sweet potato hash stuffed muffin tin. How to Store Baked Egg Cups: Let baked egg cups cool. Store egg cups in an air tight container for up to one week in the refrigerator. Using a box grater, grate the peeled sweet potato so it resembles shredded cheese.

Steps to make Sweet Potato and Egg Cups:
  1. Greace your muffin tin.
  2. Wash the sweet potato and julienne. Microwave about 4 mins or until it gets soft enough to line your muffin tin. Set aside and allow it to cool.
  3. Peel and chop the onion and microwave about 4 mins to cook the water.
  4. Preheart your oven to 375F°/190℃.
  5. Place the onion, eggs, nutmeg, cinnamon, smoked paprika, salt, pepper and cayenne pepper in a mixing bowl. Stir them all to combine well.
  6. Put your sweet potato in your muffin tin and press a little to make cups.
  7. Pour the egg mixture onto your sweet potato cups.
  8. Put them in your oven and bake about 20 mins or untill the eggs set.
  9. Remove from your oven and allow them to cool. Enjoy your sweet warm cups♪

These little cups were fun to make and even more fun to eat! Be sure to check out my variation on this recipe where I add spinach to the mix. Break an egg into each well. Sprinkle eggs with pepper and remaining salt. Thank you to the Idaho Potato Commission for sponsoring this recipe!.

So that’s going to wrap it up for this special food sweet potato and egg cups recipe. Thank you very much for reading. I’m sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!